This dish was inspired by my favorite pasta dish that was served at the pasta station at our college cafeteria. I remember standing in line for the famous pesto pasta on Tuesday nights. The dish was normally served with green beans and prosciutto. I had some ham in the house, so I used that instead. To make the pesto, I used frozen basil that I saved from the fall. (I pureed it with some olive oil before sticking it in the freezer) Pesto is surprisingly easy to make. It's simply basil, pine nuts (although I almost always use almonds or cashews), olive oil, garlic and Parmesan cheese. I don't exactly remember the exact ratio of everything that I've used, but I'm sure you can find an easy pesto recipe on a cooking website. This recipe serves 3-4 people
Ingredients
Cooked pasta (al dente)
1 T of pesto per serving
1/2 c of steamed asparagus or green beans per serving
2 T of chicken broth
Ham or prosciutto slices to top.
1. Heat a saute pan up and add 1 t of oil.
2. Pour the pasta and asparagus into the hot saute pan. Add the pesto to the pasta mixture and some broth to help distribute the pesto. Stir until the pasta is hot and evenly coated with the sauce.
3. Top with ham, a few dashes of cheese and enjoy!
Cooked pasta (al dente)
1 T of pesto per serving
1/2 c of steamed asparagus or green beans per serving
2 T of chicken broth
Ham or prosciutto slices to top.
1. Heat a saute pan up and add 1 t of oil.
2. Pour the pasta and asparagus into the hot saute pan. Add the pesto to the pasta mixture and some broth to help distribute the pesto. Stir until the pasta is hot and evenly coated with the sauce.
3. Top with ham, a few dashes of cheese and enjoy!